|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS items throughout cold line and in reach in coolers above 41F. PIC discussed with food employee who stated items in cold line above 41F were prepared 30-45 min prior to service starting. Food employee stated items were cut or prepared and immediately placed into cold line. PIC provided education on cooling prior to cold holding with staff. EHS observed 4 large turkeys in two different reach in coolers above 41F (see temp chart). PIC stated turkey was prepared on the 9th and cooled in blast chiller before being wrapped and placed into units. Food employee stated items cooled in blast chiller to 38F but no temperature was documented. PIC stated temperatures have been checked today, but only the temperature of the units not the food inside. PIC stated reach in coolers where turkey was found is opened frequently and stated could have been moved around due to catering event. CDI - PIC voluntarily discarded turkey, all items within cooling window on cold line were placed into blast chiller. EHS observed temperatures of these items at 41F or below prior to end of inspection. (1.5)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed in use sanitizer bucket being stored on prep surface next to exposed food and baked goods. EHS observed no contamination and provided education. CDI - PIC removed sanitizer bucket. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food debris and residue accumulating on grill low boy gaskets and interior. Increase cleaning frequency to avoid accumulation. During previous inspection EHS observed numerous reach in coolers with black residue present on gaskets. EHS only observed one unit soiled with residue and debris. ***EHS will no escalate points due to improvement. REPEAT. (0.5) |